This time of year it’s hard not to go a bit wild in the greengrocers , eating seasonally means having to spend large parts of the year eating a lot of leeks, parsnips, carrots and cabbages. Lovely but them but by June I am really craving some fresh vibrant greens.
This dish is a celebration of fresh spinach , peas and broad beans and can be made like most pasta dishes very quickly and look no meat!
Pasta with Broad Beans Peas and Spinach & Feta Pesto
Serves 2
200g of dried pasta
1 bunch of fresh spinach leaves remove any stalks wider than 2mm
75g of feta ( Greek Salad Cheese or make your own homemade cheese )
1 lemon zest and juice
Freshly Ground Black Pepper
2 handfuls of podded broad beans
4 handfuls of peas
Glug of olive oil
- Put the pasta onto boil according to cooking instructions
- For the last 5 minutes of cooking place the broad beans and peas in the water or steaming above
- Food process together the spinach and feta, add the lemon juice, zest , olive oil and a few twists of black pepper.
- Once the pasta and beans are cooked mix everything together and serve.
If you wish to add another texture scatter with toasted breadcrumbs and thyme
Other recipes
Girl Interrupted Eating 
This sounds and looks delicious. I’m not usually a fan of broadbeans, but if paired with delicious feta, I’m sure I can eat it.
Wow, Becky, I’ve just been catching up on blogs and all of your four last posts look just amazing! I want to come and live at your house! This one looks particularly good – really summery, simple and green. Yummy.
WOW just what I was looking for. Came here by searching for recipes for chicken
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